Iced strawberry daiquiris that are hard to stop eating! The mixture keeps for a week in the refrigerator without the addition of ice.
| Prep Time: | 5 mins |
| Cook Time: | 25 mins |
| Total Time: | 30 mins |
| Servings: | 8 |
Ingredients
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon salt, or to taste
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ¼ teaspoon baking soda
- 1 cup plain kefir
Instructions
- Heat oil in a saucepan over medium heat. Add garlic and cook until fragrant, about 30 seconds. Add crushed tomatoes, tomato paste, salt, oregano, and thyme; simmer until tomatoes are soft, about 10 minutes. Stir in baking soda and simmer until thickened, about 10 minutes.
- Remove from the heat and stir in kefir.
- Plain Greek or regular yogurt can be used in place of kefir.